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About the Dish

  • Trout Fillet

    Trout Fillet

  • PeachDish Salt

    PeachDish Salt

  • Wheat Berries

    Wheat Berries

  • Sungold Tomatoes

    Sungold Tomatoes

  • Cucumber

    Cucumber

  • Shallot

    Shallot

  • Cilantro

    Cilantro

  • Lime

    Lime

  • Parsley

    Parsley

  • Feta Cheese

    Feta Cheese

METHOD

1
Season the trout fillets on both sides with a total 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
2
In a medium saucepan combine wheat berries, 3 cups water and 1 teaspoon kosher salt, and place over high heat. Bring to a boil, then reduce to a simmer. Cook until wheat berries are bouncy and chewy but not tough, about 30 minutes. While the wheat berries are cooking, prepare your mise en place: Cut tomatoes in quarters through the stem end. Remove cucumber stem, then halve lengthwise; slice thinly crosswise. Peel and thinly slice shallot. Pick cilantro leaves. Zest and juice the lime. Pick and roughly chop parsley leaves.
3
In a mixing bowl combine tomatoes, cucumber, shallot, cilantro, lime zest and lime juice. Add 1 tablespoon olive oil and 1/4 teaspoon PeachDish Salt. Stir gently to combine. Taste and adjust seasoning as desired with PeachDish Salt.
4
Drain wheat berries, and toss with remaining 1 tablespoon olive oil and chopped parsley. Taste and adjust seasoning as desired.
5
Heat a sauté pan over medium-high heat; add cooking oil. When the oil begins to lightly smoke add the fish, skin side down. Cook without turning or moving until the fish is cooked most of the way through and well colored and crisp on the skin side, 3-4 minutes. Flip, and cook briefly on the flesh side to finish, about 30 seconds more. Remove fish from pan.
6
Serve fish over wheat berries. Top with tomato-cucumber salad and feta. Enjoy!